I love a good one-pot stew for a belly-warming, no-frills dinner that satisfies. This cowboy stew is packed with three kinds of meats for a soup that’ll keep you full for days. Mixed with beans and veggies, this Texas cowboy stew recipe is next-level delicious! It’s a great meal for my growing boys and their bottomless stomachs!
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This hearty Texas cowboy stew is like beef chili but even better! It’s packed with not only beef and beans but also sausage and bacon– yum! But don’t worry, I balanced it out with some veggies for good measure (and flavor!).
What’s in This Cowboy Stew Recipe?
- Bacon: Adds savory umami flavor to the stew.
- Sausage: Kielbasa sausage adds a rich smoky flavor to the stew.
- Ground Beef: 90% lean ground beef adds umami flavor and bulks up this meaty stew.
- Onion + Garlic: Create a savory and earthy base of flavor.
- Bell Pepper: Green bell pepper adds a bit of vegetal flavor and crunch!
- Flour: All-purpose flour helps thicken up the broth of this stew.
- Spices: A simple blend of chili powder, salt, and pepper adds just a hint of spice.
- Beans: I used a can each of kidney and black beans, but any kind of beans works in this recipe.
- Tomatoes: Petite diced tomatoes help create a chunky texture and add a bit of acidity to cut the fat.
- Corn: Canned whole-kernel corn adds a pop of sweetness. You could also use fresh or frozen corn if you have it.
- Potatoes: Yukon Gold potatoes are my favorite for soups since they get nice and creamy but still hold their shape. For a creamier soup, use Russet and let them melt in!
- Broth: Low-sodium beef broth forms the umami base of this stew.
Tips for Success
- If there is a lot of grease after cooking the beef in step 2 you can drain it off. If just a little, leave it. It will add great flavor!
- After cooking the beef, I sometimes notice a bit of fond (brown bits) stuck to the bottom of the pan. To get them to release– they’re full of flavor!– I like to deglaze the pan with a splash of red wine or red wine vinegar.
How to Store and Reheat
Store leftover cowboy stew in an airtight container in the refrigerator for up to 4 days. Reheat in a pot set over medium-low heat, or heat individual portions in the microwave in 30-second increments until warmed through.
I like to freeze cowboy stew in individual portions in Ziplock bags for easy meals. It will keep for up to 3 months, just thaw overnight in the fridge before reheating.
Serving Suggestions
This Texas cowboy stew is a wholesome meal all on its own. I love that I don’t need to serve it with anything. For a bit of freshness, I like to top mine with pico de gallo or a dollop of sour cream when I have it left over.
Cowboy Stew Recipe
Equipment
Ingredients
- 4 slices bacon chopped
- 14 ounces kielbasa sausage sliced (1 package)
- 1 pound 90% lean ground beef
- 1 onion chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 teaspoon chili powder
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 15 ounces canned kidney beans drained and rinsed (1 can)
- 15 ounces canned black beans drained and rinsed (1 can)
- 14.5 ounces petite diced tomatoes (1 can)
- 15 ounces canned whole-kernel corn drained (1 can)
- 3 medium Yukon Gold potatoes cut into ½-inch cubes
- 4 cups low-sodium beef broth
- Chopped fresh parsley optional, for garnish
Instructions
- Heat a large Dutch oven over medium heat. Add the bacon and fry until crisp. Remove from the pot with a slotted spoon and set aside on a paper towel-lined plate. Leave one tablespoon of bacon grease in the pan and drain off the rest.4 slices bacon
- Add the sliced sausage and cook on each side until browned. Remove from the pot and set aside with the bacon.14 ounces kielbasa sausage
- Add the ground beef, onion, bell pepper, and garlic to the pot. Cook, using a wooden spoon to break up the beef until the beef is cooked through and the onion is translucent.1 pound 90% lean ground beef, 1 onion, 1 green bell pepper, 2 cloves garlic
- Add the flour, chili powder, salt, and pepper, and stir for 1 minute or until no dry flour remains.3 tablespoons all-purpose flour, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper, 1 teaspoon chili powder
- Stir in the kidney beans, black beans, petite diced tomatoes, corn, potatoes, beef broth, cooked bacon, and sausage. Bring to a boil, reduce to a simmer, cover, and cook for 20-25 minutes or until the potatoes are tender. Garnish with parsley and serve.15 ounces canned kidney beans, 15 ounces canned black beans, 14.5 ounces petite diced tomatoes, 15 ounces canned whole-kernel corn, 3 medium Yukon Gold potatoes, 4 cups low-sodium beef broth, Chopped fresh parsley
Video
Becky’s Tips
- If you’re like me and love spicy food, try adding some diced jalapeños or swap the petite diced tomatoes for a can of diced tomatoes and green chiles.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cowboy Stew Step by Step
Fry the Bacon: Heat a large Dutch oven over medium heat. Add 4 slices of chopped bacon and fry until crisp. Remove from the pot with a slotted spoon and set aside on a paper towel-lined plate. Leave one tablespoon of bacon grease in the pan and drain off the rest.
Cook the Sausage: Add 14 ounces (1 package) of sliced kielbasa sausage and cook on each side until browned. Remove from the pot and set aside with the bacon.
Cook the Beef and Veggies: Add 1 pound of 90% lean ground beef, 1 chopped onion, 1 chopped green bell pepper, and 2 minced cloves of garlic to the pot. Cook, using a wooden spoon to break up the beef until the beef is cooked through and the onion is translucent.
Season the Beef and Veggies: Add 3 tablespoons of all-purpose flour, 1 teaspoon of chili powder, 1½ teaspoons of kosher salt, and ½ teaspoon of ground black pepper, and stir for 1 minute or until no dry flour remains.
Add the Beans and Simmer: Stir in 15 ounces (1 can) of drained and rinsed kidney beans, 15 ounces (1 can) of drained and rinsed black beans, 14.5 ounces (1 can) of petite diced tomatoes, 15 ounces (1 can) of drained whole-kernel corn, 3 medium diced Yukon Gold potatoes, 4 cups of low-sodium beef broth, and the cooked bacon and sausage. Bring to a boil, reduce to a simmer, cover, and cook for 20-25 minutes or until the potatoes are tender. Garnish with parsley and serve.
